Chocolate Mousse

For an elegant dessert, pour this chocolate-rich mousse into dessert glasses. Decorate with raspberries, mint leaves and a dollop whipped cream, then sprinkle with chopped walnuts. A sprig of lavender could also be used on its own and would be an elegant and romantic decoration.

    1 envelope unflavored gelatin
    cup cold water
    2 tablespoons butter
    ⅓ cup Dutch-process cocoa
    1 cup fat-free milk
    cup granulated sugar
    cup dark brown sugar
    1 teaspoon vanilla extract
    ⅛ teaspoon imitation rum flavoring
    1 cup whipping cream, whipped

1.  Mix the gelatin and cold water in a 1-quart saucepan. Whisk        
     over low heat until the gelatin is dissolved, then add the          
     butter and cocoa.

2.  Whisk in the milk, a little at a time until smooth. Add  
     granulated sugar, brown sugar, vanilla extract and rum.

3.  Strain mixture into a large bowl and cool to lukewarm. Beat
     cream until firm. Fold whipped cream into chocolate syrup.

4.  Pour into 6 individual dessert glasses. Refrigerate 2 hours.

     Makes 6 servings